October 6, 2016

I don't take advantage of the tasty complexity of brown butter frequently enough.

The sad truth is that it's because I'm lazy.
That's an extra step, you guys! With another dish to clean! Sometimes I get inspired, though, and deem the added effort worthwhile. This snack cake is a delicious example of an occasion when I can spare a few minutes and wash up one more pan. Yep, I'm definitely on a cakekick.

♥

This is a very interesting cake. There is no leavening agent except eggs, yet the cake achieves plenty of lift and has a unique, almost creamy texture. I've never used sweetened condensed milk inside a cake batter (tres leches cake doesn't count!), and though I had doubts, I should've known better than to question Posie Harwood! Everything came together swimmingly.

One bite of this cake will convince you to use brown butter more often. That rich nuttiness is so delicious, and it really takes a standard butter cake to whole new level. I'm not just saying that because I need to justify the extra effort. I used homemade cherry jam for my colorful swirls, and next time I intend to use a less chunky option and also add a little bit more. Though this cake is decadent enough to eat without accompaniment, I will admit to desiring a little whipped cream on a slice or two.

Directions:
Preheat the oven to 350 degrees F. Butter an 8-inch square pan (or equivalent) and sprinkle sugar to coat the bottom and sides.
Melt 5 tablespoons of the butter over medium heat until it begins to brown and smell nutty. As soon as you see it browning, remove it from the heat, and set it aside to let cool.
Cream together the remaining 5 tablespoons of room temperature butter with the sugar until light and fluffy.
Add the eggs, one at a time, and the vanilla. Mix well, scraping down the sides of the bowl as you go.
Add the condensed milk and beat until the batter is smooth.
Add the 5 tablespoons of melted, cooled butter and fold it in (the batter might look too liquidy—it will come together!).
Add the salt and flour and mix until the batter is just combined.
Pour the batter into the prepared pan. If your jam is very thick, warm it slightly, just enough that it loosens a bit.
Spoon dollops of jam over the surface of the pan and use a knife to swirl the jam across the surface of the cake.
Bake for 30 to 35 minutes, or until the cake starts to pull away from the sides of the pan and a tester inserted into the middle comes out clean. Err on the side of not-quite-done rather than over-baking!
Let the cake cool for at least 20 minutes before cutting and serving, or turning out into a wire rack to cool completely.

Mmm, I can smell the nuttiness of the brown butter from here. Brown butter is such a godsend -- it adds such a depth to sweet or savory dishes. You have to watch it closely on the stovetop, but it's worth it. ;)